Tuesday, May 25, 2010

Don't You Just Love Chickpeas?

We are eating the leftover Indian food tonight. One commenter, ImplausibleYarn, from my post the other night was surprised to hear that I live in NYC and can't get good Indian in my neighborhood.  It is indeed sad, but true.  Don't get me wrong, there are lots of great Indian restaurants here in the city, I just need to get on the subway to get to the chana, saag, paneer, naan and other delectables.

This is the recipe for the Chickpea Vindaloo I posted about on Sunday. Often times, the issue with cooking Indian and other ethnic food at home is the number of spices that show up in the recipes. While this one is no exception in its need for delicious spices, it won't break your budget or clutter up your kitchen with bottles and jars. It has fewer spices than some of the recipes I've tried, but it still has a really flavorful punch!

Chickpea Vindaloo

1 medium onion, sliced
2 T. fresh ginger, minced
2 cloves garlic, minced
1 t. ground cumin
1 t. ground tumeric
1 cinnamon stick
3-4 green cardamom seeds
1 bay leaf
1/4-1/2 t. cayenne pepper (depends on how hot you like it!)
2 c. mushrooms, sliced (I used crimini)
2 tomatoes, seeded and chopped (about 1 1/2 c.)
3 T. red wine vinegar
1- 15 oz. can chickpeas, drained and rinsed
1 potato, peeled and diced into small cubes
2 c. vegetable broth
1 T. tomato paste
1/2 c. nonfat or lowfat plain yogurt
salt and pepper
oil (I use a combination of olive and vegetable)

1.  Heat about 2 T. oil in a large sauté pan.  Cook the onion and garlic for about 2 minutes.  Stir in ginger, cumin, tumeric, cinnamon stick, cardamom, bay leaf and cayenne pepper and cook 3-4 minutes or until onion is soft.
2.  Turn heat up and stir in mushrooms, potatoes and tomatoes.  Cook 2-3 minutes, adding a little salt to pull the moisture out of the mushrooms.  If pan starts to look dry, add a 1/4 cup of water and let it cook down.  Then, add vinegar and bring to a boil.
3.  Add chickpeas, veggie stock, tomato paste, yogurt, salt and pepper to taste.  Stir well to mix in yogurt. Simmer 15 minutes, making sure potatoes get tender.
4.  Before serving, adjust seasonings if needed--adding salt, pepper, cumin, cayenne or vinegar.
5.  Serve over Spiced Basmati Rice (recipe below).

Spiced Basmati Rice

2 T. canola oil
2 c. basmati rice (try to rinse it and soak it in a bowl of water for an hour or two, then drain it, before you cook it)
3 c. boiling water
1-2 t. salt
6 cardamom seeds
6 whole cloves
1 T. mustard seeds
1-2 bay leaf
1/2 stick cinnamon
1/2 lime (I read somewhere once that lime juice helps keep the rice from sticking...it works)

1.  Preheat oven to 350 degrees.
2.  Add oil to an oven proof sauté pan.  Add rice and sauté until the grains turn white (a couple minutes).  Add salt, cardamom, mustard, cloves, bay leaf, cinnamon and saute another 1-2 minutes.  Be careful to stir often and not burn the rice.
3. Add the hot water (pour it in carefully!) and squeeze the lime juice into the pan.  Give it a quick  stir, cover and put into the oven for 18-20 minutes.  Don't overcook it.
4.  Remove pan from the oven, lift the lid and quickly fluff with a fork and cover again.  Let stand 5 minutes with cover on before serving.

This rice is great.  We make it all the time and serve with a nice piece of salmon and some sautéed garlicky greens like watercress or broccoli rabe.  Ooh, I'm getting hungry.

1 comment:

Andrea said...

Thanks for the recipe. I may have to give this a try. I love chickpeas and it sounds delicious!